chocolate chunk cookies

As I pulled out a cookbook from its shelf and turned the well worn pages, my eyes fell on a recipe for chocolate cookies. Ideas danced and swirled in my head like fireflies on a warm June night.

Out came the butter, sugar, eggs, and flour and I began the familiar rhythm of mixing, stirring, and combining ingredients together. Once I'd finished the dough, I strayed from the recipe listed on the page. A little of this, a sprinkle of that, a dash of something else until I was satisfied.

Sliding the baking stones into the oven, the timer was set and I waited none too patiently to discover the outcome. After forcing myself to allow the cookies to cool, I carefully broke off a piece. Instantly, pure bliss exploded in my mouth. Rich chocolate, subtle hints of espresso, and perfectly melted chocolate chunks combined together in a symphony of flavors. I ran quickly to scribble down my recipe on a scrap of paper, lest I forgot how to recreate the delectable cookie.

Y'all, these cookies are amazing. These will most definitely be made again. And again. And again.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Add the flour, baking soda, salt with the mixer on low speed until just combined. Fold in the chocolate chunks and walnuts.

Drop the dough on a baking sheet lined with parchment paper (important!) a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar and serve.